Winning soup recipes

The Arrieta family, top left, was represented by three generations at the 21st Annual Volunteers in Medicine-Hilton Head Island Soup Challenge held at Hilton Head Island's Westin Resort & Spa. Pictured is 13-year-old Brandon Arrieta, center, flanked by grandfather Hugo, left, and father Brandon, right, owners of Hugo's Seafood & Steakhouse, on Hilton Head Island. Hugo's won first place for best soup, as well as the people's choice and best presentation awards for "Hilton Head Crab and Asparagus Cappuccino with Asiago-Black Pepper Crackers." Bottom left are Hilton Head Island's Celebrations Catering & Events executive chefs Aram Haroutunian, left, and Andy Borgmeier. Celebrations Catering & Events tied with Hugo's for the best soup award with "Coyote Soup" (served with "BBQ Duck Quesadilla"). Chef Ken Ballard, owner of Hilton Head Island's Kenny B's French Quarter Café, pictured with son Zachary, bottom right, took the third place best soup award and tied with Hugo's for best presentation with "Uncle Willy's Souper Bowl New Orleans Stew."

"Hilton Head Crab and Asparagus Cappuccino with Asiago-Black Pepper Crackers," as presented by Hugo's Seafood & Steakhouse, Hilton Head Island.

If you’re feeling adventurous, you might be interested in challenging your soup-making skills with these award-winning recipes from the 21st Annual Volunteers in Medicine-Hilton Head Island Soup Challenge, held this year at Hilton Head Island’s Westin Resort & Spa. For $20, event goers could sample all the soup they cared to eat from among the 22 soups offered by 23 chefs and have a chance to vote for their favorite soup via the people’s choice award.

This year’s competition brought ties for the first place best soup award and for best presentation, with one of the soups winning awards in multiple categories. Hilton Head Crab and Asparagus Cappuccino with Asiago- Black Pepper Crackers, from Hilton Head Island’s Hugo’s Seafood & Steakhouse, was the three-time champion, winning top honors for best soup, people’s choice and best presentation. Hilton Head Island-based Celebrations Catering & Events tied for the first place soup award with Coyote Soup (served with BBQ Duck Quesadilla), with Kenny B’s French Quarter Café, also located on Hilton Head Island, winning the third place soup award with Uncle Willy’s Souper Bowl New Orleans Stew, which also tied for best presentation. Proceeds from the VIM Soup Challenge assist in providing free medical, dental and mental health services to families and individuals living or working on Hilton Head and Daufuskie Islands who could not otherwise afford those services.) For further information about VIM, visit the organization’s website at www.vimclinic.org, where you’ll also find recipes for all 22 competing soups.

Sue Ade, a Lowcountry resident since 1985, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at kitchenade@yahoo.com or 683-0375.

FIRST PLACE SOUP AWARD/PEOPLE’S CHOICE AWARD/BEST PRESENTATION AWARD

HILTON HEAD CRAB AND ASPARAGUS CAPPUCCINO WITH ASIAGO-BLACK PEPPER CRACKERS

In a large 2-gallon heavy pot, combine all ingredients and simmer for 35 to 40 minutes until very tender. Pour half of soup mixture into a blender and blend on medium then high speed for about 2 minutes, repeat with the remaining soup, then pour back into the pot, season with salt and white pepper and keep warm.

For the Asiago-Black Pepper Crackers

¾ cup all- purpose flour (for gluten free-substitute with rice flour)

1/8 teaspoon granulated garlic

¼ teaspoon fresh ground black pepper

3 tablespoons cold unsalted butter cut into small cubes

1 cup grated Asiago cheese

1 tablespoon milk

¼ cup sour cream

In a medium size bowl, mix all dry ingredients then cut-in the butter with a fork or pastry cutter to resemble small peas. Add the Asiago cheese and mix again. Drizzle in the milk and dollop the sour cream with a spoon, mix thoroughly until a small ball forms at bottom of the bowl. Cover and chill for 3 to 4 hours. Turn dough ball onto a lightly floured cutting surface and roll thin about 1/16 of an inch. Cut into 24 asparagus shapes using a sharp knife or a cookie cutter. Bake at 325 degrees for 18 to 20 minutes on a non-greased cookie pan.

For the cappuccino

½ cup milk

1 tablespoon unsalted butter

In a separate saucepot, heat the milk and butter to 140 degrees. Using a hand blender, hold blade end just below the surface of the hot milk and blend until fluffy bubbles appear.

To serve: Spoon warm crabmeat into cappuccino-style serving cups and fill with warm asparagus soup about ¾ from the rim. Skim the bubbles from the cappuccino with a large spoon and place on top of each cappuccino cup, garnish with asiago crackers and enjoy!

In a large stockpot, cook the oil and flour, stirring constantly over medium heat until you have a light roux. Add the onions, celery, garlic, cilantro and cook until the veggies are soft. Add the chicken stock, beer, milk and Worcestershire and let simmer for about an hour. In a separate pot cook the black beans in water, drain and set aside. Marinate the bratwurst in the mustard. In a separate skillet, thinly slice the bratwurst and sauté in a little oil with the Cajun spice, cumin mixture and mustard marinade; set pan aside. Add the beans, bratwurst, corn, paprika, sour cream and Asadero cheese to pot and lightly stir; simmer on low for 30 minutes. Yields 2.5 quarts.

Cut tortillas in thin strips and fry in oil; drain on paper towel. Blacken sausage in skillet, then crumble and mince.

To serve: Ladle finished soup in a wide rimmed soup. Form a small mound of the tortillas on top of soup, topping with Pico de Gallo, sausage, shredded Monterey cheese and a squirt of sour cream for garnish.